Miso Caramel Soy Sauce Brownies

Why You’ll Love This Recipe

If you’re looking for brownies that go beyond ordinary chocolate goodness, this recipe is for you. The addition of miso paste and soy sauce enhances the richness of the chocolate, while the caramel adds a luxurious, gooey finish. These brownies are chewy, fudgy, and loaded with a subtle umami undertone that makes them unforgettable. Plus, they’re easy to make and guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Semi-sweet or dark chocolate, chopped
• Granulated sugar
• Brown sugar
• Eggs
• All-purpose flour
• Cocoa powder
• Miso paste (white or yellow)
• Soy sauce
• Vanilla extract
• Baking powder
• Salt
• Caramel sauce (homemade or store-bought)
• Flaky sea salt, for topping

Directions

1. Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a heatproof bowl, melt the butter and chocolate together over a double boiler or in the microwave in short intervals, stirring until smooth.
3. Whisk in both sugars while the mixture is still warm, then add the miso paste and soy sauce. Stir until fully incorporated.
4. Add the eggs one at a time, whisking well after each addition. Mix in the vanilla extract.
5. Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the chocolate mixture until just combined—do not overmix.
6. Pour half of the brownie batter into the prepared pan. Drizzle half of the caramel sauce over the top. Swirl gently with a knife.
7. Add the remaining brownie batter on top, smoothing the surface, and drizzle with the remaining caramel. Swirl again for a marbled effect.
8. Bake for 30–35 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs.
9. Sprinkle with flaky sea salt and let cool completely before slicing into squares.

Servings and timing

This recipe makes about 12 brownies.
Prep time: 15 minutes
Bake time: 35 minutes
Cool time: 30 minutes
Total time: approximately 1 hour and 20 minutes

Variations

• White miso vs. red miso: Use white miso for a milder, sweeter flavor or red miso for a stronger, more savory punch.
• Extra caramel layer: Spread a full layer of caramel sauce between two halves of the batter for extra gooeyness.
• Nutty twist: Add toasted pecans or walnuts to the batter for crunch.
• Espresso kick: Stir in 1 teaspoon of espresso powder to deepen the chocolate flavor.
• Gluten-free option: Substitute all-purpose flour with a gluten-free baking blend.

Storage/Reheating

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, microwave individual brownies for 10–15 seconds to restore their soft, fudgy texture. For longer storage, freeze for up to 2 months; thaw at room temperature before serving.

FAQs

What does miso add to brownies?

Miso adds a rich umami depth that enhances the chocolate’s flavor and balances the sweetness, creating a more complex and satisfying brownie.

Can I use any kind of soy sauce?

Light soy sauce works best—it adds saltiness without overpowering the flavor. Avoid dark soy sauce, which can be too strong.

Do these brownies taste salty?

No, the miso and soy sauce add subtle saltiness and depth rather than an overtly salty taste.

Can I skip the caramel sauce?

Yes, but the caramel adds a luscious sweetness that complements the savory notes beautifully.

How can I make my brownies extra fudgy?

Use a higher ratio of butter and chocolate to flour and slightly underbake them for a dense, moist texture.

Can I use milk chocolate instead of dark chocolate?

You can, but the brownies will be sweeter and less intense in flavor. Dark or semi-sweet chocolate provides the best balance.

Is it okay to use store-bought caramel?

Absolutely—use high-quality store-bought caramel if you prefer convenience.

What’s the best way to cut brownies neatly?

Chill them before slicing and use a sharp knife wiped clean between cuts for smooth edges.

Can I add chocolate chips?

Yes, folding in chocolate chips or chunks makes the brownies even richer.

Can I make these brownies ahead of time?

Yes, bake them up to two days in advance and store them covered. They actually taste even better the next day as the flavors meld together.

Conclusion

Miso Caramel Soy Sauce Brownies are a bold, sophisticated twist on a timeless dessert. The combination of deep chocolate, silky caramel, and savory umami notes makes these brownies truly unique and unforgettable. Perfect for dinner parties, potlucks, or when you want to impress with something both comforting and gourmet, these brownies redefine what a chocolate treat can be.

Miso Caramel Soy Sauce Brownies

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Rich, fudgy brownies elevated with miso paste and soy sauce for an umami twist, swirled with luscious caramel and topped with flaky sea salt. These Miso Caramel Soy Sauce Brownies deliver the perfect balance of sweet, salty, and savory in every bite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 brownies
• Category: Dessert
• Method: Baked
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

• 1/2 cup (115g) unsalted butter
• 6 oz (170g) semi-sweet or dark chocolate, chopped
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup all-purpose flour
• 2 tbsp cocoa powder
• 1 tbsp white or yellow miso paste
• 1 tsp soy sauce
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup caramel sauce (homemade or store-bought)
• Flaky sea salt, for topping

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a heatproof bowl, melt the butter and chocolate together over a double boiler or in the microwave, stirring until smooth.
3. Whisk in the granulated and brown sugars while the mixture is still warm, then add the miso paste and soy sauce. Stir until smooth and fully incorporated.
4. Add the eggs one at a time, whisking well after each addition, then mix in the vanilla extract.
5. Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the chocolate mixture until just combined.
6. Pour half the batter into the prepared pan, then drizzle half the caramel sauce over it. Swirl gently with a knife.
7. Add the remaining batter on top, smooth the surface, and drizzle with the remaining caramel. Swirl again for a marbled effect.
8. Bake for 30–35 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs.
9. Sprinkle with flaky sea salt and let cool completely before slicing into squares.

Notes

• Use white miso for a milder flavor or red miso for stronger umami depth.
• For extra gooey brownies, add a thicker caramel layer between batter halves.
• Chill before slicing for clean, neat squares.
• Store in an airtight container for up to 5 days or freeze for longer storage.
• Warm individual brownies slightly before serving for the best texture.

Nutrition

• Serving Size: 1 brownie
• Calories: 280
• Sugar: 25g
• Sodium: 210mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg